Australian Pavlova

Submitted by Platterkat
Pavlova is a big meringue with fruit and cream in the middle.


Pavlova Base
6 egg whites
2 cups (12 z) fine white sugar
1 1/2 tsp. vinegar
1 1/2 tsp. vanilla essence

1/2 pint cream, whipped
1 tsp. kirch liqueur or port (optional)
Fruit such as strawberries, kiwi fruit, passionfruit, banana


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Preheat oven to 150C (300F).

Beat egg whites at full speed until they stand in peaks. Add sifted sugar one tablespoon at a time and beat on high until all sugar has been added. Fold in vinegar and vanilla essence.

Draw a 7 inch circle on greased greaseproof paper or aluminium foil and put on oven slide. Heap egg white mixture on the circle of paper. Mould up the sides with a spatula and make a slight depression on top for form a well-shaped meringue. Turn heat to 120C (250F) and bake pavlova in coolest part of oven for 1 hour.

Remove from oven and leave until cold. When cool spoon whipped cream in the centre. Arrange the fruit over the cream. If using kirch or port, soak fruit in it first. The pavlova will crack - this is normal.

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